Salads Archives - Percolate Kitchen

Grilled Peach, Tomato and Mozzarella Salad

 I love this simple grilled salad of peaches, tomato, and mozzarella as a side for barbecues- or when you just want to take advantage of perfect summer produce!

Grilling brings out an inherent sweetness in tomatoes, and it highlights the sugars in peaches. Rounding out the entire dish is creamy, milky mozzarella, drizzled with a zing of balsamic vinegar and garnished with chopped fresh herbs.

Grilled Peach, Tomato, and Mozzarella Salad highlights summer produce like none other! This grilled salad is a perfect barbecue side, and the grill highlights a sweetness in the tomatoes that works perfectly with the perfumey peaches, topped with creamy mozz and a splash of balsamic vinegar.

Here’s how good this grilled salad of peach, tomato, and mozzarella is:

I ate it standing at the counter in my kitchen, using only my fingers. It’s one of those, “Ok, one more bite – and then I’ll stop” kind of salads. But… I didn’t stop.

The combo practically sings together at the end of a fork; a grilled salad of caramelized tomato, sweet, perfumey peach, topped off with milky mozz and a splash of vinegar and I swear, it’s like your taste buds threw a party. A party with a smoky bbq, a radio of summer tunes playing in the corner, and friends standing around gripping sweaty glasses of cold drinks while the sun beats down.

In other words, summer.

Grilled Peach, Tomato, and Mozzarella Salad highlights summer produce like none other! This grilled salad is a perfect barbecue side, and the grill highlights a sweetness in the tomatoes that works perfectly with the perfumey peaches, topped with creamy mozz and a splash of balsamic vinegar.

Perfect, delicious summer. It’s the start of August and that makes me feel panicked that I only have one month-ish left of summer to enjoy!

So with that in mind, head to the farmer’s market for sun-ripened produce, fire up the bbq, and make this grilled salad. Your taste bud party will thank you.

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Grilled Peach, Tomato, and Fresh Mozzarella Salad
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

Grilling brings out the sweetness in peaches and tomatoes, and the milky creaminess of mozzarella with a zing of balsamic vinegar brings it all together. Great salad for summer evenings on the grill!

Servings: 2
Author: Ruthy Kirwan
Ingredients
Ingredients
  • olive oil for brushing
  • 1-2 ripe peaches pitted and sliced into rounds
  • 1-2 heirloom tomatoes stem removed and sliced into rounds
  • to taste large grain sea or kosher salt and freshly ground pepper
  • 3 oz fresh mozzarella torn or sliced into rounds
  • 1 tablespoon fresh oregano or basil leaves torn
  • 1/2 tablespoon balsamic vinegar
Instructions
Instructions
  1. Line a grill with aluminum foil and brush with olive oil or spray with nonstick cooking oil.
  2. Brush each slice of peach and tomato with olive oil on both sides and season with salt and pepper.
  3. Arrange the slices on the aluminum foil, leaving a little space between each slice.
  4. Grill for about one minute each side, until grill marks appear and the fruit has softened slightly.
  5. Place the grilled slices on a plate and scatter with fresh mozzarella. Sprinkle with the oregano or basil, drizzle with balsamic vinegar, and serve immediately.

You might also like:

20-Minute Roasted Baby Potato Salad with Green Beans

Cobb Salad with Buttermilk Blue Cheese Dressing

Balsamic Glazed Mushrooms

5-Minute Blender Green Goddess Dressing




Hello? 1970’s calling, I’ve got your dressing here. I’m loving this simple change-up to the classic Green Goddess Dressing, with the addition of tangy buttermilk!

The first time I tried Green Goddess dressing I was a teenager, waiting tables at a bar & grill style restaurant in the mall in my hometown. One of the cooks had brought it in to have on his salad during a break, and I fell in love with the creamy, herby flavor.

Green Goddess was popularized in the 1970’s due to, as wikipedia informs me, a promotional meal to celebrate the opening night of a play with the same name. The play was popular, but the dressing recipe was the bigger hit of the night, and Green Goddess became a ubiquitous salad dressing.

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20-Minute Roasted Baby Potato Salad with Green Beans

A warm roasted baby potato salad with juicy green beans, tossed in a simple mustard vinaigrette. It's mayo-free and perfect for summertime parties!

A warm roasted baby potato salad with juicy green beans, tossed in a simple mustard vinaigrette. It's mayo-free and perfect for summertime parties!

The perfect summertime dish is this roasted baby potato salad with snappy green beans, tossed in a whole grain mustard vinaigrette. MORE, PLEASE.

There is something about potato salad that makes everything better. Example: last summer, in the throes of ‘I-Have-A-Newborn’ Survival Mode, I attended a birthday party in the park. It was my first solo venture out of the house with both children, and my son was just 3 weeks old.

Beyond the under-eye concealer I had caked on for the event, I was breastfeeding him through his first growth spurt, which made me constantly hungry.

A warm roasted baby potato salad with juicy green beans, tossed in a simple mustard vinaigrette. It's mayo-free and perfect for summertime parties!

A large picnic table full of party food and treats was decorated with a fluttering birthday pennant and studded with icy buckets of white wine and cold beer for the adults, juice boxes for the kids. Burger smoke wafted up from the grill.

But I only had eyes for the potato salad.

The potato salad was inspired by this New York Times recipe, my friend who had made it told me. We’d both seen it featured that week in the NYT Cooking e-newsletter, but whereas I had merely clipped the recipe for some date in the future when I didn’t feel like I was drowning in diapers, she had brought an adapted version to the party.

A warm roasted baby potato salad with juicy green beans, tossed in a simple mustard vinaigrette. It's mayo-free and perfect for summertime parties!

I’m not ashamed to say that I went back for thirds; this potato salad was so good.

After eating my weight in it, I dragged both kids to the grocery store the next day and proceeded to make some version of this salad every week for the rest of the summer.

I’ve tinkered with the recipe off and on for almost a year now, so I’m excited to share the most recent iteration with you guys here today!

I prefer using baby yellow potatoes; the starch content is high, so when the potatoes are sliced and roasted, they have crispy exteriors and a perfectly soft inside. Don’t cook the green beans for too long; you want them to retain a snappy bite and juicy flavor.

Since this potato salad is mayo-free, it’s perfect to bring to an outdoor party this summer; and feel free to do as I do, and go back for thirds – I won’t judge!

A warm roasted baby potato salad with juicy green beans, tossed in a simple mustard vinaigrette. It's mayo-free and perfect for summertime parties!
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20-Minute Roasted Baby Potato and Green Bean Salad
Author: Ruthy Kirwan
Ingredients
  • 12 ounces baby yellow potatoes
  • 1 tablespoon olive oil
  • 2 cups trimmed green beans (about 10-12 ounces)
  • 1 tablespoon minced shallot
  • 1 tablespoon whole grain mustard
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
Instructions
  1. Preheat oven to 400*F. Slice the potatoes so that they are almost all the same size.
  2. Line a sheet pan with aluminum foil, then toss the potatoes with olive oil, making sure the potatoes are thoroughly coated, and spread evenly on the pan.
  3. Roast the potatoes for 15 minutes or until browned. Toss the potatoes with a spatula. Place the pan back in the oven to cook for another 5-8 minutes, or until cooked through and the bottoms are crispy.
  4. While the potatoes are roasting, fill a large pot with water and bring to a boil. Add the green beans and boil 3-5 minutes or until bright green and just starting to soften. While the green beans are boiling, fill a large bowl with ice cubes and water.
  5. When the green beans are ready, drain and then immediately transfer to the ice water to stop any further cooking.
  6. Add the shallot, whole grain mustard, olive oil and red wine vinegar to a small container with a tight fitting lid. Add the lid, making sure it is secure. Shake the container, hard, until the dressing is emulsified and creamy.
  7. When the potatoes are finished roasting, scrape them into a large bowl. Add the green beans and then the dressing and toss everything thoroughly to combine.
  8. Serve the salad warm or at room temperature.

You might also like: 

Chorizo Potato Skins

Chicken Meatballs Dipped in Garlicky Honey Mustard Sauce

Peanut Butter, Banana and Nutella Pastries

A warm roasted baby potato salad with juicy green beans, tossed in a simple mustard vinaigrette. It's mayo-free and perfect for summertime parties! A warm roasted baby potato salad with juicy green beans, tossed in a simple mustard vinaigrette. It's mayo-free and perfect for summertime parties!
A warm roasted baby potato salad with juicy green beans, tossed in a simple mustard vinaigrette. It's mayo-free and perfect for summertime parties!

Cobb Salad with Buttermilk Blue Cheese Dressing

This Cobb Salad with Buttermilk Blue Cheese Dressing is just as a Cobb Salad should be - full of different and contrasting textures and flavors, like breaded chicken, sweet cherry tomatoes, sharp bell peppers, hard boiled egg and salty bacon all layered on top of slightly bitter salad greens. It's a perfect recipe idea for an easy dinner, supper, lunch, potluck or party. But it's the buttermilk blue cheese dressing that really stars! It's cool and creamy, slightly tangy, and studded with chunks of funky blue cheese. It's also super simple to make and will keep for ages in your fridge- up to two straight weeks! Make sure it's tightly covered and kept towards the back, not stored in the door. And then proceed to pour buttermilk blue cheese dressing over everything, because it's that good.This Cobb Salad with Buttermilk Blue Cheese Dressing is just as a Cobb Salad should be - full of different and contrasting textures and flavors, like breaded chicken, sweet cherry tomatoes, sharp bell peppers, hard boiled egg and salty bacon all layered on top of slightly bitter salad greens. It's a perfect recipe idea for an easy dinner, supper, lunch, potluck or party. But it's the buttermilk blue cheese dressing that really stars! It's cool and creamy, slightly tangy, and studded with chunks of funky blue cheese. It's also super simple to make and will keep for ages in your fridge- up to two straight weeks! Make sure it's tightly covered and kept towards the back, not stored in the door. And then proceed to pour buttermilk blue cheese dressing over everything, because it's that good.

This Cobb Salad with Buttermilk Blue Cheese Dressing is just as a Cobb Salad should be - full of different and contrasting textures and flavors, like breaded chicken, sweet cherry tomatoes, sharp bell peppers, hard boiled egg and salty bacon all layered on top of slightly bitter salad greens. It's a perfect recipe idea for an easy dinner, supper, lunch, potluck or party. But it's the buttermilk blue cheese dressing that really stars! It's cool and creamy, slightly tangy, and studded with chunks of funky blue cheese. It's also super simple to make and will keep for ages in your fridge- up to two straight weeks! Make sure it's tightly covered and kept towards the back, not stored in the door. And then proceed to pour buttermilk blue cheese dressing over everything, because it's that good.

Cobb Salad with Buttermilk Blue Cheese Dressing

This salad is perfect for an easy spring or summer dinner, works great when layered with leftovers, and will rock it as a potluck dish idea! It’s also just as a classic Cobb Salad should be – full of different and contrasting textures and flavors, like breaded chicken, sweet cherry tomatoes, sharp bell peppers, hard boiled egg and salty bacon all layered on top of slightly bitter salad greens. You could change it up any way you wish and add any old leftover protein or salad topping to it as well. But it’s that buttermilk blue cheese dressing that I feel like drenching my entire

But it’s the buttermilk blue cheese dressing that I feel like drenching my entire life with.

Because guys, this dressing.

It. is. the BUSINESS.

This buttermilk blue cheese dressing is cool and creamy, slightly tangy, and studded with chunks of funky blue cheese. It’s also super simple to make and will keep for ages in your fridge- up to two straight weeks! Make sure it’s tightly covered and kept towards the back, not stored in the door. And then proceed to just pour it over everything, it’s that good.

This Cobb Salad with Buttermilk Blue Cheese Dressing is just as a Cobb Salad should be - full of different and contrasting textures and flavors, like breaded chicken, sweet cherry tomatoes, sharp bell peppers, hard boiled egg and salty bacon all layered on top of slightly bitter salad greens. It's a perfect recipe idea for an easy dinner, supper, lunch, potluck or party. But it's the buttermilk blue cheese dressing that really stars! It's cool and creamy, slightly tangy, and studded with chunks of funky blue cheese. It's also super simple to make and will keep for ages in your fridge- up to two straight weeks! Make sure it's tightly covered and kept towards the back, not stored in the door. And then proceed to pour buttermilk blue cheese dressing over everything, because it's that good.
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Cobb Salad with Buttermilk Blue Cheese Dressing
Servings: 4
Author: Ruthy Kirwan
Ingredients
For the chicken:
  • 2 boneless , skinless chicken thighs
  • 4 tablespoons butter , melted
  • 1/2 cup panko bread crumbs
  • 2 tablespoons grated parmesan cheese
For the salad:
  • 4 cups salad greens
  • 1 bell pepper , diced
  • 2 hard boiled eggs , peeled and diced
  • 6-7 cherry tomatoes , halved
  • 5-6 slices bacon , cooked crispy and minced
For the dressing:
  • 1 cup buttermilk
  • 1/4 cup mayonnaise
  • 1 teaspoon apple cider vinegar
  • 4 oz crumbled blue cheese
Instructions
Make the chicken:
  1. Preheat the oven to 375*F. Combine the panko breadcrumbs and parmesan cheese together in a medium bowl, whisking with a fork. Coat the chicken thighs in melted butter, then roll in the panko breadcrumb and parmesan mixture. Line a baking sheet with aluminum foil, and arrange the chicken thighs side by side. Bake for 15 miinutes, until the chicken is cooked through.
Make the salad:
  1. While the chicken is cooking, arrange the salad. Place the salad greens in the bottom of a large salad bowl, then layer with the rest of the salad toppings, side by side, on top.
Make the dressing:
  1. In a large bowl, whisk the buttermilk, mayonnaise and vinegar together until smooth. Fold in the blue cheese crumbs.
To serve:
  1. Slice the chicken and add it to the salad. Drizzle the salad with blue cheese dressing and serve immediately.